2. Add onion and pepper to pot and cook until soft, 3 to 4 minutes, adding a little water to pan if dry. Add garlic; cook 1 minute. Using slotted spoon, remove from pot. Add remaining 1 tablespoon oil to pot, and cook rice until golden, 4 to 5 minutes. Stir in broth, wine, water, tomatoes, oregano, cumin, salt, and pepper. Bring to a boil over high heat. Reduce heat to medium and simmer, until most of the liquid is absorbed, about 10 minutes.